Publications by authors named "Alaa Ahmed Alsiddig Hassan"
This study investigated the impact of strains not only on biogenic amine (BA) content, but also on antioxidant indices, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and total phenolic content, in kisra, an African sourdough flatbread. Among forty-six lactic acid bacteria (LAB) strains isolated from naturally fermented kisra sourdough, two strains (K-B21, K-B01) identified as were selected due to their low BA-producing and high BA-degrading ability for kisra fermentation. Inoculation with K-B21 or K-B01 completely prevented the formation of tyramine and cadaverine during kisra fermentation.
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- - The study examined African sourdough flatbread (kisra) for safety and functionality by focusing on biogenic amines (BAs) and antioxidants, finding that the most common BAs were tyramine, histamine, putrescine, and cadaverine.
- - LAB species reduced harmful putrescine levels by about 77% and completely eliminated tyramine, histamine, and cadaverine during fermentation of kisra.
- - While LAB didn't affect antioxidant activity or tannin content, they increased total phenolic content by up to 20%, suggesting that LAB cultures can enhance the safety and nutritional value of kisra bread.